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Homemade Gravlax (Smoked Salmon)

Homemade Gravlax (Smoked Salmon)


Gravlox is a way to make lox in your home and you won't believe how easy it is! It comes out worlds better than store bought and is so exciting to have for breakfast as a side to eggs, in a sandwich in a pasta or even just plain as a snack.


  • 12 ounce filet salmon, skin removed
  • 1 cup sugar
  • 1/2 cup salt, pink Himalayan
  • 1 bunch fresh parsley (or cilantro, or dill, or a combination)
  • 1 lemon, zested and squeezed
  • 2 tablespoons black peppercorns, whole


  1. Add half of the sugar and salt to the bottom of a baking dish (or any glass or ceramic dish) Place fish on top and the other half of the salt and sugar and the rest of the ingredients on top of the fish.
  2. Place plastic wrap on top and something very heavy on top that will press the fish down (a large brick is ideal but you can use a pot with water inside) Let sit in fridge for 2-4 days.
  3. Rinse off fish and slice thinly.

Notes and Tips:

This method of cooking is called curing, where the salt and sugar 'cooks' the fish over time. Homemade lox (gravlox). Be sure to use a really fresh piece of salmon, not frozen.

Chef Zissie Spivak specializes in flavor. She has created a name for herself in the kosher culinary world by studying international cuisines and using the flavors to help people understand healthy cooking in the least intimidating way. She runs exclusive events and classes for her clients, but if you don't have the opportunity to have Chef Zissie as your own private chef, don't fret! On her website she provides daily meal plans with all relevant details, including shopping lists. Her recipes are unique, yet relatable; easy, yet impressive; healthy, yet bursting in flavor.
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